📝 About This Recipe
Born in the vibrant port city of Marseille, this iconic Provençal fish stew is a masterpiece of coastal French cooking. It transforms humble rockfish and shellfish into a luxurious, aromatic broth infused with saffron, fennel, and orange zest. Served with a pungent, velvety Rouille sauce and crusty bread, it is not just a meal, but a celebration of the Mediterranean soul.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra virgin olive oil (high quality)
- 1 large Leek (white and light green parts only, thinly sliced)
- 1 Yellow onion (finely diced)
- 1 medium Fennel bulb (cored and thinly sliced)
- 4 pieces Garlic cloves (minced)
- 1 cup Canned crushed tomatoes (or 2 large ripe tomatoes, peeled and chopped)
The Broth & Spices
- 6 cups Quality fish stock (homemade preferred)
- 1 cup Dry white wine (such as Sauvignon Blanc or Vermentino)
- 1/2 teaspoon Saffron threads (crushed)
- 2 strips Orange zest (removed with a peeler)
- 3 pieces Thyme sprigs (fresh)
- 1 piece Bay leaf (dried)
The Seafood
- 1.5 pounds Firm white fish fillets (such as Monkfish, Red Snapper, or Sea Bass, cut into large chunks)
- 1 pound Delicate white fish fillets (such as Cod or Halibut, cut into large chunks)
- 12 pieces Large shrimp (peeled and deveined, tails left on)
- 1 pound Mussels or Clams (scrubbed and debearded)
For the Rouille & Serving
- 1 small Roasted red pepper (from a jar or fresh)
- 1/2 cup Mayonnaise (or a traditional yolk and oil emulsion)
- 1/4 teaspoon Cayenne pepper (to taste)
- 1 loaf Baguette (sliced and toasted with olive oil)
👨🍳 Instructions
-
1
Begin by preparing the Rouille. In a small food processor, blend the roasted red pepper, one clove of garlic, a pinch of saffron, cayenne, and mayonnaise until smooth. Chill until ready to serve.
-
2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks, onion, and fennel.
-
3
Sauté the vegetables for 8-10 minutes until softened and translucent, but not browned. Stir in the minced garlic and cook for another minute until fragrant.
-
4
Add the tomatoes, orange zest, thyme, and bay leaf. Cook for 5 minutes, allowing the tomatoes to break down and the flavors to meld.
-
5
Pour in the white wine and increase the heat to medium-high. Let it boil for 2-3 minutes to reduce slightly.
-
6
Add the fish stock and the crushed saffron threads. Bring the liquid to a boil, then reduce the heat to low and simmer, uncovered, for 20 minutes.
-
7
Taste the broth. Season with sea salt and freshly ground black pepper. The broth should be intensely flavorful at this stage.
-
8
Add the firm fish (monkfish or snapper) first, as they take longer to cook. Simmer gently for 4 minutes.
-
9
Carefully add the delicate fish (cod or halibut), the shrimp, and the mussels/clams. Cover the pot with a lid.
-
10
Cook for 5-7 minutes, or until the fish is opaque and flakes easily, and the mussels have opened wide. Discard any mussels that remain closed.
-
11
Remove the thyme sprigs, bay leaf, and orange zest strips before serving.
-
12
To serve, place a toasted baguette slice in the bottom of each wide bowl. Ladle the seafood and plenty of broth over the bread. Top each serving with a generous dollop of the Rouille.
💡 Chef's Tips
Use a variety of fish to ensure a complex flavor profile; at least three different types are traditional. Never let the broth boil vigorously once the seafood is added, or the fish will become tough and rubbery. If you can't find high-quality fish stock, simmer shrimp shells and fish bones with aromatics for 30 minutes before starting the recipe. For an authentic touch, rub a raw garlic clove onto the toasted baguette slices before serving. Ensure your saffron is high quality; its floral aroma is the backbone of a true Bouillabaisse.
🍽️ Serving Suggestions
Serve with a chilled bottle of Provençal Rosé or a crisp Vermentino. A simple side salad of bitter greens with a lemon vinaigrette cuts through the richness of the stew. Provide an extra bowl on the table for discarded shells. Offer extra Rouille and toasted 'croutons' on the side for guests to add as they eat. Finish the meal with a light dessert like lemon sorbet or poached pears.